Why You’ll Love This Recipe

It’s incredibly easy and fast to make, with minimal prep time.
The flavors are bold, tangy, and comforting.
It’s a versatile dish that pairs well with rice, tacos, or a fresh salad.
The recipe can easily be customized to fit different dietary needs or preferences.
Great for meal prep and makes fantastic leftovers.

Ingredients

1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
2 cups salsa verde (store-bought or homemade)
1 1/2 cups shredded Monterey Jack or mozzarella cheese
1/4 cup chopped fresh cilantro
Optional toppings: diced avocado, sour cream, lime wedges

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F (200°C).
Pat the chicken breasts dry and season both sides with salt, pepper, and garlic powder.
Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown (they don’t need to be cooked through).
Transfer the seared chicken to a baking dish if not using an oven-safe skillet.
Pour salsa verde evenly over the chicken.
Sprinkle shredded cheese over the top.
Bake uncovered for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbly.
Garnish with chopped cilantro and any optional toppings you like.
Serve hot with rice, tortillas, or your favorite side.

Servings and Timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Variations

Spicy version: Add sliced jalapeños or a few dashes of hot sauce to the salsa verde.
Creamy version: Stir in 1/4 cup sour cream or cream cheese to the salsa before pouring it over the chicken.
Low-carb: Serve with cauliflower rice or roasted vegetables.
Cheese swap: Use pepper jack for extra spice or cheddar for a different flavor profile.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze cooked salsa verde chicken for up to 2 months. Thaw overnight in the fridge.
Reheating: Reheat in the oven at 350°F until warmed through or microwave individual portions for 1-2 minutes.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work perfectly and tend to be juicier.

Is salsa verde spicy?

It depends on the brand or recipe. Most are mild to medium. You can choose one that suits your heat preference.

Can I make this in a slow cooker?

Absolutely. Cook on low for 4-5 hours or high for 2-3 hours until the chicken is tender.

Can I use frozen chicken?

It’s best to thaw the chicken first for even cooking, but you can use frozen if cooking in a slow cooker or Instant Pot.

What can I serve with salsa verde chicken?

It pairs well with rice, beans, tortillas, or a simple salad.

How do I know the chicken is done?

Use a meat thermometer. It should read 165°F (74°C) in the thickest part of the chicken.

Can I make this dish dairy-free?

Yes, just skip the cheese or use a dairy-free alternative.

Does this dish reheat well?

Yes, it’s great for leftovers and reheats beautifully in the microwave or oven.

Can I add vegetables to this dish?

Yes, add bell peppers, onions, or zucchini either in the pan before baking or as a side.

Can I prepare this dish ahead of time?

Yes, assemble the dish and refrigerate. Bake when ready to serve.

Conclusion

Salsa Verde Chicken is a fast, flavorful, and flexible dish that’s sure to become a staple in your kitchen. With minimal effort and bold flavors, it’s ideal for busy nights or when you need a crowd-pleasing meal. Enjoy it on its own or transform it into tacos, rice bowls, or wraps for a meal that never gets boring.

Salsa Verde Chicken

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This Salsa Verde Chicken recipe is a bold, zesty, and comforting dish that’s quick to make and bursting with flavor. Juicy chicken breasts are baked in a tangy green salsa and topped with melted cheese, making it the perfect weeknight dinner or crowd-pleasing meal. Whether served over rice, in tacos, or with a fresh salad, this easy salsa verde chicken will become a staple in your meal rotation.

Author: Laura
Prep Time: 5min
Cook Time: 20min
Total Time: 35min
Yield: 4-6servings
Category: Main Course
Method: Baking
Cuisine: Mexican
Diet: Gluten Free

Instructions

Preheat oven to 400°F (200°C).
Pat chicken breasts dry and season both sides with salt, pepper, and garlic powder.
Heat olive oil in a skillet over medium-high heat. Sear chicken for 2–3 minutes on each side until golden (not fully cooked).
Transfer chicken to a baking dish (or leave in oven-safe skillet).
Pour salsa verde over the chicken and sprinkle cheese on top.
Bake uncovered for 20–25 minutes, or until internal temperature reaches 165°F (74°C) and cheese is bubbly.
Garnish with chopped cilantro and optional toppings.
Serve hot with rice, tortillas, or your favorite sides.

Notes

For extra spice, add jalapeños or hot sauce to the salsa.
Stir in sour cream or cream cheese for a creamy twist.
Swap in pepper jack for more heat or cheddar for variety.
This dish is great for meal prep and makes delicious leftovers.
Easily adaptable for low-carb or dairy-free diets.